Description
These braised beef short ribs are fall-off-the-bone tender, packed with rich, savory flavors, and the ultimate comfort food dish. Perfectly braised with fresh herbs and vegetables, they create a hearty, luscious meal paired beautifully with mashed potatoes.
Ingredients
Units
Scale
Beef and Seasoning
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- 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour (30g)
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Cooking Oil
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- 1 tablespoon olive oil
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Vegetables and Aromatics
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- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 pieces celery, chopped
- 3 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
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Liquids
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- 2 cups red wine (480mL)
- 2 cups beef broth (480mL)
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Herbs
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- 8 sprigs thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
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To Serve
Instructions
- Preheat the oven: Preheat your oven to 325°F.
- Season and dredge the ribs: Season the ribs all over with salt and pepper. Place the flour in a shallow bowl and dredge each short rib in the flour, coating all sides evenly.
- Sear the short ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then add half of the short ribs in a single layer, leaving some space between each rib. Sear the ribs on all sides until golden brown, about 6-8 minutes total. Remove the ribs and set aside on a plate. Repeat with the second batch, lowering the heat to medium if the pan’s brown bits become too dark. If there’s excess fat remaining, remove all but 2 tablespoons.
- Cook the vegetables: Return the pot to medium heat and add the onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened, scraping up the brown bits from the pot’s bottom.
- Add the tomato paste and wine: Add the tomato paste and cook for about 2 minutes, stirring occasionally until it begins to caramelize. Stir in the red wine and cook until reduced by half, roughly 8 minutes.
- Add the broth and herbs: Stir in the beef stock and reserved short ribs. Tie the thyme, rosemary, and bay leaf into a small bundle using butcher’s twine and add to the pot. Bring the mixture to a simmer.
- Braise in the oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2½ to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
- Finish and serve: Remove the pot from the oven, discard the herb bundle, and skim any fat from the top of the sauce. Adjust seasoning with salt and pepper to taste. Serve the short ribs over mashed potatoes with a drizzle of sauce and some of the vegetables.
Notes
- Cut the vegetables into larger chunks. This helps them maintain their shape during cooking, adding sweetness and depth of flavor to the dish.
- If you don’t have a Dutch oven, substitute with a large, oven-safe pot with a tight-fitting lid, or cook the ribs and veggies on the stovetop before transferring them to a covered roasting pan or casserole dish.
- For a thicker sauce, remove the beef and cook down the sauce on medium heat until it reaches a gravy-like consistency.
- If using a pressure cooker, set it to high pressure for 35 minutes, followed by a natural release for 10 minutes, then a quick release. Reduce the sauce on medium heat if necessary.
- You can prepare this dish up to two days in advance. Refrigerate the cooked ribs and sauce, skim the fat after chilling, and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
